Two fall favorites come together in our Pumpkin Pancakes recipe for a dish full of cozy, autumn flavor. Who can resist pumpkins and apples when the leaves turn brown and orange? These warm, fluffy pancakes are like a pumpkin spice latte in breakfast form. This recipe gets an added flare when topped with a homemade apple compote. Easy to make, even easier to eat.
What is Apple Compote?
Apple compote is a delicious and versatile dessert that is made from cooked apples. It’s almost like a syrup with fresh apple chunks inside. It can be served warm or cold and is often spiced with cinnamon, nutmeg, or cloves. Compote is a great way to use up apples that are past their prime, and can be used as a topping for ice cream or yogurt, filling for pies and tart, or, in this case, added on top of pancakes!
Pumpkin Pancakes
- Yield: Serves 4
Description
A breakfast full of fall flavors.
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 tbsp sugar
- ¼ cup pumpkin puree
- 2 large eggs
- 2 ¾ cups buttermilk
- 1 tbsp blended oil
For the Apple Compote:
- 1 Granny Smith apple, peeled, cored, and medium-diced
- 3 tbsp sugar
- 3 tbsp water or apple cider
- 1 cinnamon stick
Instructions
For the Pancakes:
- In a bowl, combine first five dry ingredients and mix well.
- In another bowl, combine puree, eggs, buttermilk and oil; mix well.
- Combine wet into dry and then fold together. Do not over mix. Let rest 5 minutes.
For the Apple Compote:
- Combine all ingredients and simmer until syrup forms. Remove cinnamon and keep warm.
Recipe by David Haick / Photography by Laura Petrilla / Styling by Keith Recker
